Baked Whole Red Snapper With Garlic Food

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BAKED WHOLE RED SNAPPER WITH GARLIC



Baked Whole Red Snapper with Garlic image

Here's an easy but impressive dish from the Admiral's Inn in St. John's Antigua. When ordering the whole snapper from the fish market, have them clean and scale it. If you cannot find whole red snapper, use fillets and bake them about 25 minutes.

Categories     Fish     Garlic     Bake     Low Carb     Quick & Easy     Wheat/Gluten-Free     Snapper     Healthy     Thyme     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

1 2-to 2 1/4-pound whole red snapper, cleaned
1 tablespoon minced garlic
1 tablespoon fresh lemon juice
3/4 teaspoon seafood seasoning
2 tablespoons (1/4 stick) chilled butter, cut into pieces
6 fresh thyme sprigs
6 thin lemon slices

Steps:

  • Place 24x18-inch piece of foil on heavy large baking sheet. Butter foil. Place fish in center of foil. Season cavity of fish with garlic, lemon juice and seafood seasoning. Dot cavity with butter. Arrange thyme sprigs inside cavity. Sprinkle outside of fish with salt and pepper. Top with lemon slices. Fold edges of foil over fish; seal. (Can be made 1 day ahead. Refrigerate.)
  • Preheat oven to 350°F. Bake fish until cooked through, about 45 minutes. Transfer fish to platter. Open foil.

RED SNAPPER WITH FENNEL AND GARLIC



Red Snapper with Fennel and Garlic image

Succulent and tender baked snapper with all your favorite ingredients, garlic, shallots, fennel and white wine.

Provided by IMANKAY

Categories     Seafood     Fish

Time 50m

Yield 6

Number Of Ingredients 10

⅓ cup extra-virgin olive oil
3 cloves garlic, minced
1 bulb fennel, thinly sliced
1 shallot, minced
½ cup chopped fresh parsley
1 (4 pound) whole red snapper
salt and pepper to taste
¼ cup dry white wine
2 tablespoons lemon juice
3 tablespoons minced garlic

Steps:

  • Preheat an oven to 300 degrees F (150 degrees C). Spray a 9x13 inch baking dish with cooking spray.
  • Heat 4 tablespoons of olive oil in a skillet over medium heat. Stir in 3 cloves minced garlic, fennel, and minced shallot. Cook and stir until the fennel has begun to soften, about 5 minutes. Remove from heat. Transfer vegetables to a bowl, and stir in chopped parsley. Reserve cooking oil.
  • Season the fish all over with salt and pepper to taste, then stuff snapper with fennel mixture. Use kitchen twine to tie the snapper together in three places. Place the snapper into the prepared baking dish, drizzle with the white wine, lemon juice, and reserved oil. Sprinkle with 3 tablespoons of garlic.
  • Bake in the preheated oven until the fish is no longer translucent, and flakes easily with a fork, about 20 minutes.

Nutrition Facts : Calories 452.1 calories, Carbohydrate 7.1 g, Cholesterol 110.9 mg, Fat 16.6 g, Fiber 1.6 g, Protein 63.3 g, SaturatedFat 2.6 g, Sodium 160.1 mg, Sugar 0.6 g

WHOLE BAKED RED SNAPPER



Whole Baked Red Snapper image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 4

1 (3 to 4 pound) red snapper or 2 (1 1/2 to 2 pound), gutted, gills removed and scales left on
2 tablespoons olive oil
Salt and pepper
Extra virgin olive oil and lemon wedges, for garnish

Steps:

  • Preheat oven to 400 degrees F. Rub the fish with olive oil and place it in an oiled oval pan, gratin dish, or sheet pan. Bake for about 15 minutes per inch of thickness at the thickest part of the fish. Check for doneness by carefully sliding a paring knife into the back at the thickest part, gently lifting the top fillet, and peeking inside to make sure the fish pulls away from the bone and the flesh is opaque (but still moist) rather than translucent and raw. Season with salt, pepper, olive oil and lemon.;

BAKED RED SNAPPER PREPARED WHOLE



Baked Red Snapper Prepared Whole image

Provided by Food Network

Time 1h10m

Yield 8 servings

Number Of Ingredients 7

4 tablespoons butter, at room temperature, plus more for foil
1 shallot, finely chopped
1 whole red snapper, cleaned and scaled
1 teaspoon salt
1 teaspoon freshly ground black pepper
6 to 10 fresh thyme sprigs
6 to 8 thin lemon slices

Steps:

  • Preheat the oven to 350 degrees F.
  • Line an oven tray (cookie sheet) with parchment paper. Take a large piece of foil (large enough to fully wrap the fish like a present) and put it on the oven tray. Butter the foil. Combine the 4 tablespoons of butter and the shallots in a small bowl and set aside. Put the fish in the center of the foil. Season the entire fish with the shallot butter, inside and out and sprinkle with the salt and pepper. Put the thyme sprigs inside cavity and top the fish with lemon slices. Fold the edges of the foil over fish and seal.
  • Bake the fish until cooked through, about 45 minutes. Transfer the fish to a platter. Open the foil and serve.

BAKED WHOLE RED SNAPPER



Baked Whole Red Snapper image

Red snapper is a mild and lean fish with a firm texture. The aromatics combined with the Cajun spices will have your taste buds dancing!

Provided by CookingWithShelia

Categories     Fish Recipes

Time 30m

Yield 2

Number Of Ingredients 8

1 (2 pound) whole red snapper
2 tablespoons grapeseed oil
1 teaspoon Cajun seasoning, or to taste
2 cloves chopped garlic
1 slice orange
1 slice lime
1 slice lemon
2 sprigs fresh thyme

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Clean red snapper inside and out under cold running water. Pat dry with paper towels.
  • Brush grapeseed oil all over the inside and outside of the fish, and sprinkle with Cajun seasoning on all sides. Insert garlic cloves, citrus slices, and thyme sprigs into the cavity of the fish. Set on a baking sheet.
  • Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes, depending on size of the fish.

Nutrition Facts : Calories 616.1 calories, Carbohydrate 10.5 g, Cholesterol 166.6 mg, Fat 20.3 g, Fiber 4.7 g, Protein 95.3 g, SaturatedFat 2.7 g, Sodium 442.4 mg, Sugar 0.8 g

WHOLE ROASTED RED SNAPPER WITH SMOKED PAPRIKA-HOT GARLIC SAUCE



Whole Roasted Red Snapper With Smoked Paprika-Hot Garlic Sauce image

Make and share this Whole Roasted Red Snapper With Smoked Paprika-Hot Garlic Sauce recipe from Food.com.

Provided by spatchcock

Categories     < 60 Mins

Time 50m

Yield 10 serving(s)

Number Of Ingredients 12

fish
1 bunch parsley
1 orange, thinly sliced
1 lemon, thinly sliced
1 (4 lb) whole red snapper, scaled and gutted
olive oil
salt and pepper
1 1/2 cups pure olive oil
8 garlic cloves, peeled
1/4 cup sherry wine vinegar
2 tablespoons smoked paprika
salt

Steps:

  • Preheat oven to 450 degrees F.
  • Place herbs, oranges, and lemons in the cavity of the fish.
  • Drizzle oil over fish and season with salt and pepper.
  • Place in a roasting pan and roast until just cooked through, about 30 to 40 minutes.
  • Transfer fish to platter and immediately pour the hot garlic sauce over the entire fish.
  • For the sauce: Place oil in small saucepan over medium heat.
  • Add garlic and cook until garlic is lightly golden brown.
  • Transfer mixture to a medium bowl, add vinegar, paprika, and salt and blend with an immersion blender until smooth.

Nutrition Facts : Calories 484.6, Fat 35.1, SaturatedFat 5, Cholesterol 67.3, Sodium 118.8, Carbohydrate 4.3, Fiber 1.4, Sugar 1.4, Protein 38

RED SNAPPER WITH GARLIC DELIGHT



Red Snapper With Garlic Delight image

This is Alva Carpenter's recipe from the SlimLines column of the Thursday magazine. I hope you enjoy it to the fullest!!!

Provided by Charishma_Ramchanda

Categories     Asian

Time 35m

Yield 6 serving(s)

Number Of Ingredients 4

10 g unsalted butter, melted
3 cloves garlic, minced
1 1/2 tablespoons dry vermouth
2 red snapper steaks

Steps:

  • Stir in garlic in the melted butter.
  • Saute until it turns golden.
  • Add vermouth.
  • Season with black pepper to taste.
  • Now, turn on your broiler.
  • Arrange fish on the broiler pan.
  • Brush with seasoned butter.
  • Broil 10 cm from heat source for 10-15 minutes or until the fish is opaque.
  • Serve with the remaining seasoned butter.
  • Enjoy!

RED SNAPPER WITH CILANTRO, GARLIC, AND LIME



Red Snapper with Cilantro, Garlic, and Lime image

The cilantro lime topping in this recipe is a Southeast Asian variation on the classic Italian _gremolata_, which is made with parsley, lemon zest, and garlic. Active time: 15 min Start to finish: 20 min

Yield Makes 6 servings

Number Of Ingredients 8

6 (6- to 8-oz) red snapper fillets (1/2 inch thick) with skin
6 tablespoons extra-virgin olive oil
1 teaspoon salt
3/4 teaspoon black pepper
1/2 cup finely chopped fresh cilantro
1 1/2 tablespoons minced garlic
1 1/2 tablespoons finely grated fresh lime zest
Accompaniment: lime wedges

Steps:

  • Preheat broiler and lightly oil a shallow baking pan (1 inch deep).
  • Pat fish dry, then arrange, skin sides up, in 1 layer in baking pan. Brush both sides of fish with 3 tablespoons oil total and sprinkle with salt and pepper. Toss together cilantro, garlic, and zest in a small bowl.
  • Broil fish 6 inches from heat, without turning over, until just cooked through, 8 to 10 minutes. Transfer fish, skin sides up, with a metal spatula to a platter, then sprinkle with cilantro mixture and drizzle with remaining 3 tablespoons oil.

WHOLE ROASTED RED SNAPPER



Whole Roasted Red Snapper image

Provided by Enid Nemy

Categories     dinner, weekday, roasts, main course

Time 45m

Yield 2 servings

Number Of Ingredients 16

2 cups mixed cubed eggplant, yellow squash and zucchini
2 whole red snappers, 1 1/2 to 1 3/4 pounds each, scaled, gutted and trimmed of spines and gills
Kosher salt, to taste
Crushed black peppercorns, to taste
2 sprigs fresh thyme
2 sprigs fresh sage
2 sprigs fresh rosemary
2 cloves garlic, peeled
2 wedges of lemon
Juice of three lemons
Juice of three limes
4 tablespoons white wine
4 tablespoons ( 1/2 stick) unsalted butter
1 plum tomato, seeded and diced
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh oregano

Steps:

  • Preheat oven to 300 degrees. Spread cubed vegetables evenly across a baking sheet, and bake until slightly tender, about 20 minutes. Meanwhile, rinse the fish with cool water and season the insides with salt and pepper. In each fish, place sprigs of thyme, sage, and rosemary; a garlic clove, and a wedge of lemon.
  • Remove vegetables to a medium saucepan, and reserve. Raise oven temperature to 450 degrees. Lightly oil the baking sheet that held the vegetables, and place the stuffed fish on it. Roast the fish at 450 degrees for about 15 minutes, or until cooked to taste.
  • While fish is cooking, add lemon juice, lime juice and white wine to the saucepan of vegetables. Cook, uncovered, over medium heat, to reduce liquid slightly. Add butter, tomato, sage and oregano.
  • Serve the whole roasted fish topped with vegetable sauce. Serve with roasted potatoes and grilled vegetables.

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